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Raw and Cultured Pumpkin Cheesecake

This common fall dessert adapts easily to using cultured foods. And because of the healthy fats in the recipe, the sweetener is kept to a minimum. With a hint of pumpkin and a dash of warming fall spices, this is sure to be a hit at your Thanksgiving table.

½ cup powdered Sucanat (granulated Sucanat that has been powdered in a blender)

Instructions

Preheat oven to 400°F. Line a 9-inch spring form pan with parchment paper or grease a 9-inch pie pan.

In a medium bowl, combine graham cracker crumbs, melted butter, and ginger. Press mixture into bottom of prepared pan and about ¼ inch up the sides. Bake 7-8 minutes or until golden brown. Set aside to cool.

In a medium bowl, beat pumpkin purée, butter, cream cheese, vanilla, spice, and salt until smooth. Mix in sugar, ¼ cup at a time, then beat until smooth.